Salad of white tuna belly fillets with seasoned roasted peppers

This tuna belly fillet and pepper salad is one of those dishes that as well as being a feast for the eyes is also a delight for the palate. Manuel has shown that it does not require many ingredients to prepare delicious dishes. And following the principle that forewarned is forearmed, remember that having certain ingredients pre-prepared can save you a lot of time.

Ingredients

  • White tuna belly fillets
  • Red onion – 1/2
  • Red pepper – 1
  • Green pepper – 1
  • Garlic – 6 cloves
  • Extra Virgin Olive Oil
  • Cider vinegar
  • Salt
  • Olives – (optional)
  • Chives – (optional)

Preparation

First of all we need to have the peppers roasted with their seasoning. Manuel tells us that in this case he has roasted four peppers (two red and two green). For this recipe he uses two, but it is good idea to have the others already prepared for another occasion. He also recommends doing this a few days before, so that all the flavours are fully incorporated.

  1. Now, preheat the oven to about 200º C.
  2. Wash the peppers under the tap and dry them well.
  3. Put aluminium foil in the oven tray and place the peppers on top.
  4. Dribble olive oil and sprinkle a little salt over each pepper.
  5. When the oven has reached 200º C, lower the temperature to 180º, put the tray with the peppers into the oven and roast for 50 minutes or until tender.
  6. Remove the tray from the oven and wait for the peppers to cool to remove the skin.
  7. After peeling the peppers, tear into fairly small strips by hand and toss these into a container with part of the juice that they have produced. Add salt and a drizzle of vinegar.
  8. Put oil in a pan and add the garlic, crushed in a mortar (important), when the oil is still not very hot. Let the garlic begin to “dance” and, without letting it change colour, toss it into the container with the peppers and their juice. Reserve the peppers covered with the juice and oil in the fridge.

The preparation of the peppers is the stage that takes the longest, but once this has been done the plating of the dish is quick and depends on each cook’s personal preferences and taste. Manuel explains that the red onion goes very well with the other ingredients:

  1. Cut the onion into julienne strips and leave it for half an hour in cold water with coarse salt to remove the strong flavour.
  2. On a plate or serving dish, make a base of roasted peppers.
  3. Add the tuna belly fillets and the onion.
  4. For decoration (optional) you can sprinkle on some olives and chives.

It’s a great combination of flavours. Thanks, Manuel!

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